Name: Sheet pan baked eggs and veggies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 1/2 cup canned chickpeas, drained and rinsed; 3/4 red bell pepper, diced; 1 oz fresh spinach, chopped; 1 tsp olive oil; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the chickpeas and diced bell pepper with the olive oil, smoked paprika, garlic powder, and half the salt and pepper. Spread them in an even layer on one side of the pan and roast for 15 minutes.
Remove the pan from the oven. Add the chopped spinach to the hot vegetable mixture and toss until it begins to wilt. Push the vegetables into a compact square on one half of the sheet pan and use a spoon to create two wide wells in the center of the mixture.
Carefully crack the whole eggs into the two wells. Pour the egg whites over the gaps in the vegetable mixture and around the yolks, letting them spread naturally across the pan. Season everything with the remaining salt and pepper. Return the pan to the oven and bake for 8 to 10 minutes until the whites are opaque and firm and the yolks are still jiggly. Done when whites set and yolks soft.
Let the pan rest for 2 minutes. Use a spatula to scoop the vegetables and eggs onto a plate, keeping the yolks intact on top. Drizzle with the lemon juice and serve immediately.

Nutrition

Ingredients

Instructions

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